ReviewFoods (Basel, Switzerland)2022
Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 65 citations in OpenAlex.
- Effects of Ultra-High Pressure-Cellulase Pretreatment on the Structural Characteristics and Functional Properties of Soluble Dietary Fiber from Perilla Seed Hulls and Its Application in Wheat-Corn Composite Dough.Foods (Basel, Switzerland) · 2026Article
- Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough.Food chemistry: X · 2026Article
- Genetic dissection of gluten characteristics based on single- and multi-locus genome-wide association studies in wheat (Food chemistry. Molecular sciences · 2026Article
- Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.Biomolecules · 2026Review
- Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network.Foods (Basel, Switzerland) · 2025Article
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour Blends.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Quality Enhancement and In Vitro Starch Digestibility of Wheat-Yam Composite Flour Noodles via Adding Different Improvers.Foods (Basel, Switzerland) · 2025Article
- Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties.Antioxidants (Basel, Switzerland) · 2025Article
- Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Preventive nutrition and food science · 2024Article
- Baseline tebuconazole sensitivity and potential resistant risk in Fusarium Graminearum.BMC plant biology · 2024Article
- Allelic variations of HMW-GS and LMW-GS and quality analysis in Yannong series wheat cultivars/derivative lines.Frontiers in genetics · 2024Article
- The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.